Chinese New Year dishes come early this time round. For those of you who will be preparing reunion dinner next February may want to give this recipe a go. It has all my favourite ingredients all in one platter. Here I have chosen the pre-soaked sea cucumber which is springy in texture, not the hard and dried ones. Mainly because the hard dried ones need a long time to braise until edible. Truthfully, I don't have that sort of time to spare with a toddler constantly looking for my attention. All the ingredient quantities below can be increased to suit the size of your platter, so the recipe I am giving today is based on the size of my platter.
Aubergine, eggplant, brinjal, whatever you call it, they all refer to the same vegetable. I have grown to love this vegetable after realising how versatile it can be used in cooking. It tastes wonderful in the French ratatouille, roasted, mashed and made into dips, seasoned and grilled over charcoal, battered and deep-fried into Japanese tempura, braised, stuffed in the Malaysian Yong Tau Fu and the list goes on.
Frankly, I don't fancy fast food. They may taste good but does a lot of harm to our body system in a long run. Why do you think there are so many obese children nowadays? If we can let our children have it their way with food, I am very sure majority of them will end up choosing the fast and unhealthy version. That is why, we as parents must instill in them a healthy lifestyle which consists of healthy food, proper exercise, discipline etc ... the list goes on.